Description
Crispy coconut shrimp served in soft tortillas with a tangy slaw. A delightful seafood taco.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- Vegetable oil, for frying
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp mayonnaise
- 1 tsp honey
Instructions
- In three shallow bowls, place flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs seasoned with salt and pepper.
- Dredge each shrimp first in flour, then in egg, and finally coat with the coconut-panko mixture.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
- Fry shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
- Warm tortillas.
- In a small bowl, combine shredded cabbage, cilantro, lime juice, mayonnaise, and honey. Season with salt and pepper.
- Assemble tacos by filling warm tortillas with cooked shrimp and the cabbage slaw.
Notes
- For extra flavor, add a pinch of cayenne pepper to the coconut-panko mixture.
- Serve with your favorite hot sauce or a squeeze of extra lime.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: coconut shrimp tacos, seafood tacos, crispy shrimp, tropical tacos, easy tacos